Experiment: Leftover Sunday Dinner Casserole

I had some roast and baked potatoes leftover from a family dinner we had, and I decided to try and change it up a little so it didn't seem like straight leftovers. So, I had meat and potatoes and thought, I need some sauce to go with this. The first thing that came to mind was Cream of Mushroom soup... but then I remembered that I didn't have any because I don't like it. :-D Then I remembered that I did have a packet of Stroganoff mix, so I mixed that up and added some sour cream...and voila! Dinner is ready!

4-6 baked potatoes
Leftover roast beef
1 pkg beef stroganoff mix
1 c. sour cream

Shred potatoes using a cheese grater. I just left the peels on. Pull apart meat into little pieces by hand. Combine together in large bowl. You may want to season with salt&pepper, depending on how seasoned the meat is. In small bowl, mix up stroganoff according to package directions. Stir in sour cream; mix until smooth. Add sauce to potatoes/meat; mix well. Spread into a 9x13 pan. Bake at 350 degrees for 20-30 minutes, or until heated through.

Funeral Potatoes

I have tried several different recipes for funeral potatoes, but have never found the one that was just like I had growing up. But this Easter, my mom asked me to make a pan of them for our dinner, so I took the opportunity to get the recipe she uses from her... now I've finally found the funeral potatoes that are "just like I remember". Now, I'm sure just like me, you have your favorite version of funeral potatoes (if you've ever had them...), but if you are looking for a good recipe, give this one a shot. Oh, sorry, no picture...

p.s. You may wonder why they are called funeral potatoes. In the LDS Church, there is somewhat of a tradition of providing a lunch after a funeral for the family of the deceased. This cheesy potato casserole usually makes an appearance there.

Source: my mom's ward cookbook from 35 years ago

1.5 pkgs southern-style hashbrowns
1 can cream of chicken
2 c. sour cream (1 lb container)
1.5 cups shredded cheese
salt and pepper to taste
1-2 tsp. onion flakes
1/2 c. milk, optional
cornflakes, crushed

Put the hashbrowns in a microwave-safe bowl and microwave for 5-10 minutes until hashbrowns are heated through. In a separate bowl, mix together cream of chicken, sour cream, and cheese. Add milk if you want it thinned down a little. When hashbrowns are heated through, season with salt & pepper and onion flakes. Mix potatoes in with cheese mixture. Spread into a 9x13 pan. Top with crushed cornflakes. Bake at 350 degrees for 45-60 minutes.